Lamb Soup

Method8 steps

1. 1

   Cut the Lamb

   切制羊肉

   Cut the lamb into pieces 5cm long and 0.5cm wide.

   羊肉切成长 5cm 宽 0.5cm 的块

   ⏱3 min

   • 💡 Cutting against the grain makes the meat more tender.逆着纹路切可以让肉质更嫩
   
2. 2

   Prepare the Aromatics

   准备配料

   Cut the scallion (white part) into small pieces.

   大葱切成小段

   ⏱1 min

   • 💡 You can cut the scallion pieces a bit larger to make them easier to remove or eat later.葱段可以切得稍微大一些，方便后期捞出或食用
   
3. 3

   Start with Cold Water

   冷水下锅

   Place the lamb in the wok, add 1000ml of room-temperature water, and add cooking wine (Shaoxing) and scallion (white part).

   羊肉放入锅中，加入 1000ml 常温水，加入料酒、大葱

   ⏱2 min

   • 💡 Starting with cold water helps draw out the blood from the lamb.冷水下锅有助于逼出羊肉中的血水
   
4. 4

   Blanch and Rinse

   焯水洗净

   After boiling for 2 minutes, remove the lamb, rinse it with room-temperature water, and drain.

   煮沸 2 分钟后，捞出羊肉，使用常温水洗净，沥干水分

   ⏱4 min

   • 💡 Be sure to thoroughly rinse off the surface scum.一定要彻底洗净表面的浮沫
   
5. 5

   Sauté the Lamb

   煸炒羊肉

   Heat the wok, add cooking oil, add the lamb, and stir-fry for 2 minutes until the surface is lightly golden.

   热锅加入食用油，加入羊肉，翻炒 2 分钟至羊肉表面微黄

   ⏱3 min

   • 💡 Sautéing out the fat is the key step to achieving a milky-white broth.煸炒出油脂是汤色乳白的关键步骤
   
6. 6

   Add Boiling Water

   加入开水

   Add boiling water and turn the heat to high.

   加入开水，开到大火档位

   ⏱1 min

   • 💡 You must add boiling water, otherwise the broth will not turn white.必须加开水，否则汤色不会变白
   
7. 7

   Simmer on High Heat

   大火炖煮

   After 5 minutes, add white pepper powder and salt, and continue boiling for 5 minutes.

   5 分钟后，加入白胡椒粉、盐，继续煮沸 5 分钟

   ⏱10 min

   • 💡 Keep the heat on high throughout to allow the fat and water to fully emulsify.全程保持大火，让油脂和水充分乳化
   
8. 8

   Season and Serve

   调味出锅

   After removing from the heat, add cilantro and ground cumin, and stir to combine.

   出锅之后，加入香菜、孜然粉，搅拌均匀

   ⏱1 min

   • 💡 Cilantro does not hold up well to cooking; adding it after serving keeps the color a vibrant green.香菜不耐煮，出锅后再放颜色更翠绿